Beef and Beer Casserole with Caraway Seed Dumplings
A hearty casserole with shin or chuck steak cubes, carrots and turnips cooked long and slow in stout or brown ale. Served with caraway dumplings. Perfect weekend comfort food.
prep time
15 mins
cook time
2 hours
serves
4 people
Ingredients
- 450g lean boneless shin or chuck steak, cut into 2.5cm cubes
- 1 tablespoon sunflower oil
- 100g streaky bacon or pancetta cubed
- 1 large garlic clove, peeled and crushed
- 10-12 shallots or baby onions, peeled
- 225g baby carrots, peeled
- 225g baby turnips, peeled
- 2 tablespoons plain flour
- 600ml stout or brown ale
- 3-4 fresh thyme sprigs
- 2 fresh bay leaves
- 175g self-raising flour
- 75g butter, cubed
- 1-2 teaspoons caraway seeds
- 3-4 tablespoons water
Method
- Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.
- Heat the oil in a large pan and cook the meat for 4-5 minutes, in batches until brown.
- Add the bacon or pancetta and fry for 3-4 minutes, stirring frequently until the bacon is golden and crispy.
- Transfer to a large casserole dish and add the garlic, shallots or baby onions, carrots and turnips. Stir in the plain flour and cook for 1-2 minutes.
- Pour over the stout or brown ale, bring to the boil and reduce the heat. Season and add the fresh herbs
- Cover and cook for 1½-2 hours or until the meat is meltingly tender.
- Prepare dumplings: In a large bowl rub the butter into the self-raising flour until the mixture resembles fine breadcrumbs. Add the caraway seeds and water. Mix together to form a smooth dough. Shape into 10-12 small balls.
- 20 minutes before the end of cooking add the dumplings to the casserole, return to the oven and cook uncovered for the remaining cooking time.
- Serve the casserole with creamy mashed potatoes and savoy cabbage or purple sprouting broccoli.
